Chunky Chicken Soup - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into 2 inch strips
2 teaspoons vegetable oil
2/3 onion, finely chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 cup corn, frozen
2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted
1 1/2 cups chicken broth
1 teaspoon dill weed
1 cup frozen peas
1/2 cup half-and-half cream

Preparation

In a large skillet over medium high heat, brown chicken in oil. Transfer to a 5 quart slow cooker.
Add the onion, carrots, celery and corn.
In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
Cover and cook on low for 4 hours or until vegetables are tinder.
Stir in peas and cream. Cover and cook 30 minutes longer or until heated through.